Seaside Salad with Shrimp and Crab Sticks

1. 1 Napa cabbagepack 700 g ≈ $2.40 30 g
2. 2 Cucumbers≈ $3.67 per kg 35 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Red onion≈ $3.00 per kg 17 g
5. 5 Crab stickspack 200 g ≈ $2.80 35 g
6. 6 Peeled shrimppack 400 g ≈ $8.50 65 g
7. 7 Hard cheesepack 200 g ≈ $2.70 17 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 20 g
9. 9 Lemon≈ $4.70 per kg 10 g
10. 10 Soy sauce 4 ml
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs³ for 10 minutes until fully set, then cool in cold water, peel⁶, and chop into small cubes.

2. Cook shrimp in boiling salted water for 3 minutes until pink, drain, and cool.

3. Shred peking cabbage finely, slice cucumbers² into thin strips, and cut red⁴ onion into thin half-rings.

4. Cube the crab⁵ sticks and grate the cheese coarsely.

5. Mix sour⁸ cream, soy sauce, and lemon⁹ juice for the dressing.

6. Combine cabbage, cucumbers², onion, crab⁵ sticks, eggs³, and shrimp, toss with the dressing, and top with grated cheese.

In short

• In the planner this dish is cooked for two days: reheat on day two.